Ingredients:
8 oz. rigatoni or penne pasta,
cooked "al dente" according to package directions,
drained and set aside
7 Tbsp.butter, divided
1 tsp. chopped garlic
4 Tbsp. flour
1 cup buttermilk
1 cup milk
12 oz. Smoked Rambol® Fumé
cheese, grated
1 tsp. country Dijon mustard
1/8 tsp. nutmeg
20 cherry tomatoes, halved
1/2 cup dry breadcrumbs
1/2 cup Il Villaggio® Pecorino Romano cheese, grated
salt and pepper to taste
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Preparation:
Preheat the oven to 350°F. In a medium saucepan, melt 4 Tbsp. butter with the garlic until sizzling, but be careful not to burn the garlic! Add the flour and cook for 2-3 minutes until foamy. Gradually whisk in the buttermilk and milk. Add the Smoked Rambol® Fumé cheese, mustard and nutmeg. Check for seasonings, and fold in the cherry tomato halves.
Add the cheese mixture to the drained pasta and spread into a 10 1/2 inch cast iron skillet pan that has been sprayed with a non-stick cooking spray*. Melt 3 Tbsp. butter in a small saucepan. Toss in the breadcrumbs and Pecorino Romano, and mix well. Sprinkle on top of casserole and bake until bubbly and slightly browned, about 30 minutes.
*Or use an 11"x 7" casserole dish sprayed with nonstick cooking spray.
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